If you have stopped by the Club Marine stand at this year’s Sanctuary Cove and Melbourne boat shows, chances are you are already familiar with our resident chef, Bart Beek. Since 2006, Bart’s enthusiastic cooking presentations have provided boat show audiences with an entertaining way to relax while viewing the latest marine products.
Over the years, Bart’s passion for food, combined with his witty presentation style, has inspired thousands of the gastronomically challenged to dust off their pans and take to the kitchen. As a chef/presenter, food writer and stylist, Bart has been involved in the hospitality industry since 1972. He has taught commercial cookery and was trained at the famous Cordon Bleu school in Paris. As a qualified chef, he has worked in some of the finest five-star restaurants in the world.
After owning and managing various award-winning restaurants in South Australia and Sydney, Bart and his wife Alaine moved to Melbourne, where they created Essence Food Studio, an innovative blend of music, theatre and culinary instruction.
Already considered one of the highlights of the Sanctuary Cove International Boat Show and the Club Marine Melbourne Boat Show, Bart’s energetic cooking demonstrations will be a feature of the Club Marine stand at the upcoming Sydney, Brisbane and Club Marine Mandurah boat shows.
For this issue of Club Marine, Bart has prepared a special selection of recipes and complementary wines perfect for a long afternoon with friends. As things unwind at a comfortable pace, and lunch drifts into dinner and then into the end of the day, pairing these wines and recipes is a sure way to keep your friends in great spirits.
Bart chose these dishes because they are all easy and quick to prepare, healthy and delicious. And best of all, they can all be prepared on a barbecue on the back of a boat anchored off your favourite beach…
Grilled Flat Mushrooms with Cheesy Polenta Wedges, Double Brie and Crispy Prosciutto
Mushrooms have to be one of the most versatile foods in the world. They can be grilled, used in Mediterranean or Asian inspired broths, served as finger foods or raw in salads – the list just goes on. Mushrooms are right at home during breakfast, lunch or dinner and the range of shapes, sizes and flavours is amazing.
This recipe produces a great texture combination of soft rich herbed mushrooms and crispy oven-roasted polenta, combined with the beautiful extra virgin olive oil and soft brie. Presented with a small piece of crisp prosciutto and a swirl of fresh basil pesto, this could an entrée or the hero main course at a dinner party.
900g cooked polenta with Parmesan cheese (see directions on packet)*
4 large flat mushrooms
4 sprigs lemon thyme
100g quality brie
8 oven-roasted Roma tomato halves
4 tsp basil pesto
4 small pieces of crisp prosciutto
4 tblsp extra virgin olive oil
*A good ratio for a grilling-style polenta is 250g of polenta to 1 litre of stock, finished with 1 cup of grated Parmesan.
Cut the set polenta into rounds and brush with extra virgin olive oil. Place onto an oven tray and bake until golden and crisp. Set aside and keep warm. Or oil and grill on the barbecue until crisp above a sheet of baking paper.
Brush the mushrooms with extra virgin olive oil, season well and grill, gill side down first. When brownness occurs on the sides, turn over, sprinkle with thyme, seasoning and a little more oil; then grill until the cap has filled with mushroom juice.
Position a portion of polenta onto a warmed plate, top with two tomato halves and a mushroom. Place a slice of brie onto the mushroom, garnish with a little pesto, a piece of crisp prosciutto and a splash of extra virgin olive oil. Serves 4.
Wine match: Vasse Felix 2004 Heytesbury A superb Margaret River ‘regional style’ wine, deep red in colour with herbaceous spiciness, Vasse Felix goes beautifully with the grilled mushrooms. The slightly dry finish and savoury oak provide a complimentary balance with the lemon thyme, prosciutto and crispy polenta. This is definitely one of my favourite wines and a stunning match with this recipe.
Wok-Seared King Prawns with Chilli, Lime and Soy
When a recipe calls for green prawns, it means raw or uncooked prawns. Fresh prawns are the best to use if available. Frozen prawns are fine but will need to be thawed before being peeled. The safest method of thawing is to place the frozen prawns onto a covered tray in the refrigerator over night.
The use of a good chilli paste like Guilin chilli sauce or nam prik pao produces a beautiful flavour. Sear the prawns in a wok on high heat and cook only until just cooked.
20 peeled and deveined green (raw) prawns
2 tblsp Guilin chilli sauce
1 tsp sambal olek
1 lime (juice and zest)
2 tblsp light soy
2 cups coriander (coarsely chopped)
50 ml extra virgin olive oil
salt flakes (to taste)
In a medium size bowl, combine the Guilin chilli sauce, sambal olek, lime zest, olive oil and half the coriander. Mix in the prawns, coat well and set aside in the refrigerator until required.
Place a wok onto a wok burner and turn on to high heat. When hot, add a splash of extra virgin olive oil and the prawn mixture, cooking and tossing well for six to eight minutes. (Shorten the time a little if the prawns are smaller, but do not over cook them).
Remove the wok from the wok burner and then add the light soy, lime juice, olive oil, coriander and salt. Toss well and serve immediately. These prawns are great when presented with bowls of steaming hot rice or freshly cooked noodles. Serves 4.
Wine match: Ballast Stone Estate 2005 Riesling This spicy, tangy and slightly salty prawn recipe really needs something with a little sweetness for flavour balance. The 2005 Riesling from Ballast Stone Estate works its magic very well here and brings along its own aromas of lemon and lime.
Asian-Glazed Slow-Roasted Huon Salmon with Minted Greens and Ginger Dressing
We are blessed in Australia with an abundance of some amazing seafood, which includes our fantastic salmon. Perfect water temperatures and disease free waters all combine to produce a product that is without peer. With Tasmania’s crystal clear waters and its clean, green environment, they are able to produce some of the world’s finest salmon.
Here we make a wonderful fresh Asian flavoured paste that covers the top of the Salmon and is roasted for a few minutes. The minted greens come alive with a fresh-spirited ginger and chilli dressing.
4 Huon Salmon fillet portions (140g each, skin on)
2 tblsp extra virgin olive oil
½ tblsp sesame seed oil
4 fresh kaffir lime leaves
1 tsp coriander seeds
1 tsp cumin seeds
2 small red chillies (seeded & chopped)
½ bunch coriander
4 tblsp grated ginger
½ tsp ground turmeric
1 cinnamon stick
1 tsp paprika
½ tsp saffron threads
120 ml extra virgin olive oil
4 cups green coral and red oak lettuce
½ cup garden mint
1 tblsp lime juice
1 tblsp light soy
1 tblsp extra virgin olive oil
1 tblsp grated ginger
½ tsp sambal olek
1 tsp sesame seed oil
Combine the extra virgin olive oil and sesame seed oil, then, brush an oven tray with this oil mix. Evenly space four crushed kaffir lime leaves on the tray.
Place the coriander and cumin seeds into a dry pan and roast over low heat until fragrant. Transfer to a mortar bowl and, with a pestle, grind into a fine powder.
Combine all the Asian paste ingredients in a small food processor and blend until a smooth paste has formed. Evenly coat the flesh side (top only) of the salmon portions with the paste and place each one, skin-side down, onto a kaffir lime leaf. Bake in a slow oven (140°C) for 10 – 15 minutes, depending on the desired rareness. While the salmon is baking, make the minted greens with ginger dressing, by combining the dressing ingredients in a medium-sized bowl, then, toss with the greens. Remove the salmon from the oven and serve with the minted green salad. Serves 4.
Wine match: Penfolds Cellar Reserve 2005 Gewurztraminer
This salmon recipe is a big full-flavour dinner party choice and needs something very special. Asian flavours absolutely dominate and the 2005 Gewurztraminer has the qualities to handle it. Hand-pruned grapes from the high altitudes of the Woodbury Vineyard in the Eden Valley produced fruits with intense flavour. An elegant palate with peach and orange blossom flavours, this wine is just perfect with the Asian-influenced Salmon.
Harvey Bay Scallops with Lemon and XO Sauce
There’s a certain amount of mystery surrounding the famous Asian XO sauce. Created more than twenty years ago, it was supposedly named after one of the world’s most famous brandies. XO sauce shows up in some of the world’s best restaurants and can be found in the better Asian supermarkets here in Australia. The exact recipe of the original remains a secret, but ingredients include dried shrimp, dried scallops and garlic. Having a jar of this wonderful sauce in the pantry can help you add amazing flavours to quick and simple recipes.
The scallops in this recipe are flavoured with lemon zest, sautéed with butter and olive oil and finished with the amazing flavours of the famous Hong Kong XO sauce. They can be presented with ramen or soba noodles.
24 Harvey Bay scallops
zest from medium lemon half
½ tsp freshly cracked pepper
½ tsp salt flakes
2 tblsp unsalted butter
1 tblsp extra virgin olive oil
2 tblsp XO sauce
½ cup coriander
4 green onions (shallots)
Combine the scallops, lemon zest and seasoning. Chill until required.
Heat a heavy-based frypan and add the butter. When the butter begins to brown, add the extra virgin olive oil. Mix together and add the scallops. Cook on high heat for two minutes then turn over. Add the XO sauce and gently move around while still cooking the scallops.
Chop the coriander and green onions, add to the scallops and turn off the heat. Coat each scallop with the sauce and serve immediately. Serves 4.
Wine match: Shadowfax 2006 Pinot Gris Another stunning wine produced by the Shadowfax team and a perfect match for these buttery Asian-flavoured scallops. Hand-picked fruits produce a fresh acidic finish with great depth of flavour.
Moroccan Spiced Asparagus Salad with Tomato, Cherry Bocconcini and Spinach Dip
The name ‘bocconcini’ in Italian means ‘small mouthfuls’; they are also often referred to as ‘Buffalo eggs’. These mild cheeses are mostly small, semi-soft white and unripened. They originated in Naples where they were made with the milk from water buffaloes. These days they’re made from a combination of milks, are sold in a solution of whey or water and have a keen ability to absorb flavours.
Here we have a delicious middle-Eastern flavour combining crunchy spiced asparagus spears, ripe tomatoes and fresh baby bocconcini. It goes very well with a little baby spinach dip and can be presented with a serve of grilled sour dough.
2 bunches fresh green asparagus spears
1 medium brown onion (diced small)
30 ml extra virgin olive oil
1tblsp‘Screaming Seeds Marrakech Magic’s pice mix
1 punnet ripe cherry tomatoes
24 cherry bocconcini
30ml extra virgin olive oil
salt flakes and freshly cracked black pepper to taste
6 tblsp spinach dip
Place the roasting dish above the two centre burners and turn just those two burners on high. Heat for 5 minutes, then, turn down to low. Add 30ml of the extra virgin olive oil to the roasting dish and add the diced onions. Fry for one minute then add the ‘Marrakech Magic spice’ mix. Cook for 30 seconds then add the washed and trimmed asparagus spears.
Cook for only three minutes (so it’s still a little crunchy) then transfer into a mixing bowl and carefully toss with the tomatoes and cherry bocconcini. Season with the extra virgin olive oil, salt and pepper.
Serve as an entrée with a spoonful of baby spinach dip and a serve of grilled sour dough. Serves 6.
Wine match: Ninth Island Sparkling NV This casual lunch-time course is beautifully suited for a glass of bubbles. The Ninth Island Sparkling has bright fruit aromas that enhance the lightly-spiced flavours from the salad. The clever combination of chardonnay, pinot noir and pinot me uniere grapes create a consistent, easy-drinking style wine that is simply stunning when paired with this recipe.